1 (2 lb.) whole chicken
5 tbsp. soy sauce
Cooking oil for deep frying
4 green onions
1/4 c. wine
5 slices fresh ginger
1/4 tsp. anise, optional
5 b. boiling water
3 tbsp. plus 1/2 tsp. sugar
2 tsp. salt
1/2 lb. broccoli or other green leafy vegetables
3 tbsp. sesame oil
Parsley for garnish

Cut green onions into 2-inch sections. Clean chicken. Brush and marinate with soy sauce for 30 minutes. Reserve the soy sauce and deep fry the chicken until brown and the skin is crispy. Remove from oil; drain well and put in a stew pot.

Add onions, wine, ginger, reserved soy sauce, anise (if used) and boiling water. Cover and stew for 1 hour, adding 3 tablespoons sugar and 1 teaspoon salt after 30 minutes.

When sauce is reduced to 2/3 cup, place chicken on a platter and pour sauce on top. Stir fry broccoli or other vegetables with sesame oil, 1 teaspoon salt, and 1/2 teaspoon sugar. Place around chicken and garnish with parsley.

NOTE: Duck or Pork with rind and meat may be substituted for chicken.